Mexican Street Corn Salad

This Mexican-style street corn salad is creamy, delicious, and packed with flavor. Sweet corn, avocado, jalapeños, lime and feta come together in an easy side dish that’s perfect for barbecues, taco nights or busy weeknight dinners.

When to serve Mexican street corn salad

This salad goes with just about everything during every occasion. Serve it alongside grilled meat, chicken or fish, spoon it into tacos, bowls, or enjoy it as a light lunch with tortilla chips.

It pairs especially well with my Spicy Shrimp Tacos, Beef Picadillo or Ground Beef and Potato Skillet.

Watch the recipe video

Let me walk you through it in my easy step-by-step video.

Ingredients you’ll need

• Sweet corn gives this salad its sweet, juicy base.
• Avocado adds creaminess and makes the salad extra satisfying.
• Jalapeños and jalapeño brine bring a little heat and tang.
• Greek yogurt and mayonnaise create a creamy dressing without feeling too heavy.
• Lime juice brightens everything up.
• Feta adds a salty finish that works beautifully with the sweet corn.
• Garlic and cilantro bring plenty of fresh flavor.

Variations and substitutions

• Use grilled corn instead of canned corn for a smokier flavor.
• Swap feta for cotija cheese if you can find it.
• Replace Greek yogurt with sour cream.
• Add diced red onion for extra crunch.
• Use parsley instead of cilantro if you’re not a fan.
• Add black beans for extra protein and fiber.

Storage and make-ahead tips

This salad keeps well in the refrigerator for up to 2 days.

To make it ahead, combine everything except the avocado. Store covered in the refrigerator and stir in the avocado just before serving.